Pork Belly Brisket BBQ

Measure 15g salt, 45g pepper, and 15g garlic powder, place them in a container, and mix to make the rub.

Apply a thin layer of mustard to the surface of the pork belly.

Evenly coat all six sides of the pork belly with the prepared rub.

Light five charcoal briquettes to create a snow briquette starter.

Light three lighter cubes, place the briquettes on top of the fire, and line up 15 briquettes in the charcoal room.

Install a thermometer to measure the temperature of the BBQ room.

Move the snow briquette fire to one corner.

Fully open both the top and bottom dampers to raise the grill temperature.

Fill the water pan with water because the inside of the grill is dry.

Once the target temperature of 135 degrees is reached and stabilized, adjust the dampers, add the meat, and insert a thermometer into the meat.

Add smoking chips during the BBQ process to infuse a smoky flavor.

Spritz the surface of the meat with apple cider vinegar water and continue smoking until the target temperature of 75 degrees is reached.

Once it reaches 75 degrees, remove the meat and wrap it.

Place the wrapped meat back on the grill, insert the thermometer, add one more charcoal briquette, and continue smoking until the final target temperature of 90 degrees.

Once the target temperature of 90 degrees is reached, remove the meat, place it in an icebox, and let it rest for about 30 minutes.

Slice the finished pork belly brisket into bite-sized thicknesses to finish.